1-In a large bowl, combine 8 ounces of softened cream cheese, 1 cup shredded sharp cheddar cheese, about 1 cup crumbled cooked bacon (from 8 strips thick-cut bacon), 4 large seeded and finely diced jalapeno peppers, and 1 teaspoon garlic powder; mix well to create the filling.

2-Place about one-third cup of the filling in the center of each of the 10 egg roll wrappers.

3-Moisten the edges with water, fold the bottom corner over the filling, then fold in both sides and roll tightly, sealing all edges to keep everything inside.

4-Heat 2 to 3 inches of vegetable or canola oil in a deep pot or fryer to 350 degrees Fahrenheit.

5-Fry 2 to 3 egg rolls at a time for 2 to 3 minutes per side until golden brown, then drain on paper towels.

6-For alternative cooking methods, preheat an air fryer to 400 degrees Fahrenheit, spray the egg rolls with cooking spray, and air fry for 3 to 4 minutes on each side until golden and crispy. Or, for oven baking, preheat to 375 degrees Fahrenheit, place on a parchment-lined baking sheet, spray or brush with oil, and bake for 15 to 20 minutes until crispy and golden.

7-Serve hot with ranch dressing for dipping, and enjoy the creamy, spicy goodness right away.